Acorn Squash with Wild Rice Stuffing

This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser. You can cut the stuffed halves into quarters so they don’t take up as much room on the plate. Wild rice takes about as much time to cook as long-grain brown rice, which you can use as a substitute. You can also make the rice ahead and refrigerate. Reheat with a splash of water before adding to the sausage mixture.

Ingredients

2/3 cup uncooked wild rice

1 teaspoon olive oil, divided

4 (1-lb.) acorn squashes, halved lengthwise and seeded

3/4 teaspoon kosher salt, divided

2 (3-oz.) sweet Italian turkey sausage links, casings removed

1 cup chopped yellow onion

1/2 cup chopped celery

3 ounces fresh shiitake mushrooms, chopped

1 tablespoon minced garlic

1 teaspoon fresh thyme leaves

1 (6-oz.) pkg. fresh spinach

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

1/2 teaspoon black pepper

Nutritional Information

Calories 197

Fat 3g

Satfat 1g

Unsatfat 2g

Protein 9g

Carbohydrate 38g

Fiber 6g

Sodium 297mg

Calcium 11% DV

Potassium 30% DV

Sugars 7g

Added sugars g

Calories 197

Fat 3g

Satfat 1g

Unsatfat 2g

Protein 9g

Carbohydrate 38g

Fiber 6g

Sodium 297mg

Calcium 11% DV

Potassium 30% DV

Sugars 7g

Added sugars g

How to Make It

Step 1

Cook rice according to package directions. Preheat oven to 425°F.

Step 2

Brush 1/2 teaspoon oil over cut sides of squashes; top with 1/2 teaspoon salt. Place squashes, cut sides down, on a parchment paper-lined baking sheet. Bake at 425°F for 20 minutes or until almost tender. Remove from oven.